Preheat over to 375 dgrees F. In a large bowl, combine gingersnaps, graham crackers and sugar. Stir in butter and spread evenly on bottom and up sides of a 9-inch pie plate. Bake 4 minutes then cool on a wire rack.

In a large mixing bowl, combine pumpkin, sugar, ginger, salt and cinnamon. Add eggs and lightly whisk to combine. Gradually stir in milk and maple syrup. Pour filling into pastry shell. Cover edge of pie with foil to prevent over-browning. Bake 1 hour or until toothpick inserted near center comes out clean. Uncover edges and reduce oven to 350 degrees F. Carefully spread Meringue over hot filling making sure to spread out to the edge of the pie. Place pie on center rack of oven and bake 10 minutes or until peaks are lightly browned. Remove from oven, allow to cool and refrigerate until ready to serve.

Ingredients for Meringue:

4 eggs, whites only1 tsp cream of tartar1/4 cup sugar

Method for Meringue:

In an electric mixer, whisk egg whites and cream of tartar on high speed until soft peaks form. Add sugar and continue to whisk until sugar is dissolved and stiff peaks form. NOTE: It is important to whisk meringue until there are no visible signs of sugar, otherwise the meringue will weep after sitting for a few hours. Using a tablespoon, drop dollops of meringue on top of pie beginning at outer edge of pie and working toward the center. Continue this process until pie is completely covered. If meringue is allowed to adhere to pie crust, it will not shrink during baking.